Heat oil over medium heat in large, heavy-bottom skillet. Add onion, bell pepper and apple. Cook for 7 to 10 minutes, or until onion is translucent, stirring occasionally. Spoon vegetables and apple onto a plate and set aside.

Sprinkle flour over chicken and toss gently to coat. Place chicken in skillet and cook 3 to 5 minutes to brown. Pour in broth and scrape up browned bits in bottom of skillet. Stir in reserved vegetables and apple, sweet potato, salt, paprika, thyme and pepper. Stir again.